Cereals And Home Baking

Question 1

Nutrivite value of cereals

Answer 1

Small fat
Big carb
Low % water 
Vb 
Iron and calcium

Question 2

Effects of cooking cereals

Answer 2

Starch grains swell
Absorb liquid
Becomes digestible
Cellulose is softens

Question 3

Wheat info =

Answer 3

Most comonly used cereal

Milled to produce flour

Question 4

Bran layer =

Answer 4

Tough outer layer
Mainly fibre, iron, vb and protein
• removed when processed

Question 5

Endosperm

Answer 5

Largest part of the grain

Composed of starch and a little protein

Question 6

Germ

Answer 6

Most nutritious part. Contains protein, fat and vb

Question 7

Gluten

Answer 7

Protein found in wheat

Question 8

Flour

Answer 8

Most common type is wheat flour

Question 9

Fortified

Answer 9

Means added to

Question 10

Pasta is made from:

Answer 10

Endosperm of drum wheat

Question 11

Seeds are rich in _

Answer 11

Omega fatty acids, fibre and ve

Question 12

Natural raising agent=

Answer 12

Air

Question 13

Chemical raising agent

Answer 13

Baking powder

Acid + alkali + liquid = Co2

Question 14

Biological raising agent

Answer 14

Yeast
Tiny living organism
Heat of oven kills the yeast after it has done its job

Question 15

An underheated oven will result in =

Answer 15

Gas escaping through the top before it has set.

Question 16

An overheated oven will result in :

Answer 16

Outside burns before inside is cooked

Question 17

How to check if bread is cooked

Answer 17

Hollow sound under neith

Question 18

How to tell is sponge is cooked

Answer 18

Surface springs forward

Question 19

How to check if cake is cooked

Answer 19

Skewer inserted remains dry

Question 20

Pastry is made from

Answer 20

A mixture of flour fat and water. Richer pastries are made by adding more fat, sugar and eggs

Question 21

Baking blind

Answer 21

Baking a pastry case without any filing

Question 22

Cereals

Answer 22

Wheat 
Rice 
Maize 
Barley 
Oats 
Rye